Couscous Vegetable Garden Bento "le Potager de Papy"

Couscous Vegetable Garden Bento "le Potager de Papy"

Thank you to Anita Val from France for posting this recipe to the 2013 International Bento Contest.

Ingredients: 1 serving

Couscous (Semolina flour)
Cucumber (diced)
1/2 (Japanese size)
Cherry tomatoes (diced, with the juices)
Fresh parsley (chopped)
Blend of dried herbs
Small spoonful
Hot water
Olive oil
Lemon juice
Vegetable bouillon granules
1 spoonful


1. Mix the couscous in a bowl with the liquid ingredients.
2. Mix all the other ingredients and set aside. The couscous will slowly absorb the liquids.
3. Season with salt and pepper if needed, and pack in a bento box.
4. Other main dishes are as important for well balanced meal.
5. Make a potato salad by mixing steamed potatoes with "cornichons" (French pickles) and a dash of mayonnaise.
6. Cut out a thick slice of cheese (P for "Papy" = Grandpa).

Story Behind this Recipe

Every summer we travel close to Mont Saint Michel in France to visit my parents' village. My 3 boys love helping out their Grandpa in the garden. They take as much pleasure harvesting green beans and zucchini as biting into sun warmed tomatoes and cucumbers stolen from the garden. This bento is a thank you gift for my dad, a tribute to his hard work, a message of love for all of their fun-filled summer memories.